A spiral cut ham is a gorgeous centerpiece for holiday meals and special gatherings The decorative cuts create a stunning presentation when the ham is cooked and sliced But can you cook a spiral ham in a Dutch oven? The answer is absolutely yes!
A Dutch oven is actually an ideal way to cook a spiral ham to juicy, tender perfection. The moist, enclosed environment helps prevent the ham from drying out. And the cast iron absorbs and distributes heat evenly, ensuring even cooking.
Here is a full guide on how to cook a spiral ham in a Dutch oven, which includes:
- Benefits of using a Dutch oven
- Choosing the right size pan
- Prepping and seasoning the ham
- Calculating cook times
- Making a flavorful glaze
- Step-by-step cooking instructions
- Slicing and serving your spiral ham
So let’s get started on this spectacular centerpiece dish!
Why Cook a Spiral Ham in a Dutch Oven?
Cooking a spiral ham in a Dutch oven has some major advantages:
Moisture – The tight seal traps moisture and steam inside the pot, keeping the ham tender and preventing drying out.
Flavor – Any juices released from the ham are also trapped in the pot, allowing the meat to baste in its own flavors.
Even cooking – The thick cast iron pan distributes heat evenly around the ham for uniform cooking.
Easy glazing – The high sides make brushing glazes quick and mess-free. The glaze caramelizes beautifully on the ham’s exterior.
Hands-off method – Once it’s in the oven, minimal checking or turning is needed during the long cook time.
Choosing the Right Size Dutch Oven
When selecting your Dutch oven, go big enough to comfortably fit the ham but not so large that the ham is dwarfed.
For a 6-8 lb spiral ham, a 5-6 quart Dutch oven is ideal. A 10-12 lb ham would work well in a 7 quart size. Make sure to check the dimensions of your ham first.
Having 2-3 inches of space around the sides allows proper air flow for even cooking. If needed, trim off excess fat to help the ham fit.
Prepping and Seasoning the Spiral Ham
Prepping the ham is simple:
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Leave the ham wrapped until ready to cook. This retains moisture.
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Unwrap the ham and place it on a cutting board. Pat dry with paper towels.
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Score the fat cap and outside of the ham by making shallow X-shaped cuts. This helps the glaze adhere.
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Rub the scored areas with a bit of olive oil or butter to add moisture and flavor.
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Season the ham all over with salt, pepper and any other spices like thyme or ginger.
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Place seasoned ham into the preheated Dutch oven, fat side up.
Calculating Cook Times for a Spiral Ham
The foolproof method for perfect doneness is using an instant-read meat thermometer. Remove the ham when the thickest part reaches 140°F.
If you don’t have a thermometer, estimate 15-20 minutes per pound at 325°F. So a 10 lb ham would take 2.5 to 3 hours.
For hams over 10 lbs, decrease oven temperature to 275°F and increase time to 18 minutes per lb.
Making a Glaze for Your Spiral Ham
A sweet and sticky glaze adds tons of flavor and shine to your holiday ham. Whip one up with ingredients like:
- Brown sugar, honey, or maple syrup
- Spices like cinnamon, cloves, ginger or nutmeg
- Fruit jam, marmalade, or pureed berries
- Apple cider, pineapple, or orange juice
- Mustard, vinegar, or bourbon
Brush the glaze over the cooked ham about 30 minutes before it finishes. Pop it back in the oven to caramelize the glaze.
Step-by-Step Instructions for Cooking a Spiral Ham in a Dutch Oven
Follow these simple steps for glazed ham success:
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Pat dry ham and season with salt, pepper, and spices. Score fat cap.
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Preheat oven to 325°F. Place ham fat side up in Dutch oven.
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Cook 15-20 minutes per lb, until thermometer reads 140°F when inserted into thickest section.
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In a saucepan, prepare your glaze. Simmer over medium heat until thickened.
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30 minutes before ham reaches 140°F, remove from oven and brush generously with glaze.
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Return to oven and continue cooking until thermometer reaches 140°F.
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Remove from oven, tent with foil, and let rest 15 minutes before slicing and serving.
Carving and Serving Your Beautiful Spiral Ham
To serve your spiral cut ham:
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Place it on a cutting board, flat side down. Carefully cut down through the spiral slices.
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The slices should come right off along the scored lines.
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Arrange slices on a serving platter and drizzle with any remaining glaze.
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Garnish with fresh herbs. Slice off pieces as you serve your guests.
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Refrigerate any leftovers within 2 hours. Reheat slices in the oven or microwave as needed.
With this guide, you’ll see how easy and rewarding it is to cook a perfect spiral ham in a Dutch oven. The Dutch oven seals in moisture and flavor, while the ham basks in its own juices and caramelized glaze.
This juicy, impressive ham is sure to be the highlight of your holiday table! Give it a try this year.
Frequently Asked Questions
What’s the benefit of cooking a ham in a Dutch oven vs a roasting pan?
The sealed environment of a Dutch oven traps in steam and moisture as the ham cooks. This keeps it tender and prevents drying out. A roasting pan can’t lock in moisture and flavor as effectively.
Do you need to add liquid when cooking a spiral ham in a Dutch oven?
Adding liquid isn’t strictly necessary since the ham releases its own juices. But for very large or bone-in hams, adding 1 cup of broth, juice or water can help prevent drying out.
Should the fat side be up or down when cooking a spiral ham?
It’s best to place the ham fat side up in the Dutch oven. The melting fat will then baste the ham from above as it cooks.
Can you overcook a pre-cooked spiral ham in the Dutch oven?
It’s unlikely but possible if cooked for too long at high heat. Use a meat thermometer and don’t exceed the recommended time per pound to avoid drying out the ham.
Is it better to cover or uncover the Dutch oven when cooking spiral ham?
For the most moist ham, cover it for the majority of the cook time, only uncovering towards the end to develop glaze. Tenting with foil is also effective at trapping moisture.
What’s the best way to reheat leftover spiral ham?
The best way to reheat ham is in the oven, wrapped in foil at 300°F until warmed through, 10-15 minutes. The microwave can make ham dry. Add a splash of water or glaze when microwaving to help retain moisture.
This is what you’ll need to make a delicious dutch oven ham this year
- A Dutch oven—this is the 7-quart one I have—
- Ham: I used a 4-pound, quartered ham that had already been smoked and was in the fridge.
- Onion – because I add onions to everything, your choice
- Brown sugar
- This is how much pineapple juice I use. If you’d rather, you can use orange juice instead.
- Honey
- A small bowl to whisk the ham glaze together.
You will use the last 3 items on the list to make your ham glaze at the end. It comes out amazing using just these things.
Choosing a ham
- When picking a ham to bake, think about the size of your Dutch oven. My 7 qt a quartered ham should fit snugly. If you can’t find the size you need, ask your butcher. They might have more in the back or know how to split a half-ham in half.
- Pick a ham that has been smoked or one that has already been cooked. Both will be in the cold section of the meat section of your local grocery store. Both will be pre-cooked. Smoked will have a smokier flavor already. After being smoked, the outside will be a darker color and a little tougher. Ham that you buy in the U.S. is fully cooked when you get it. S. stores. It is lighter in color. Because they don’t have a crust on the outside like smoked hams do, they seem to soak up the glaze or liquid a bit more.
- If you buy a ham that is already cut thin, like this spiral ham, it will cook faster than one that is not cut. More of the heat can get to the middle of the ham. A ham that isn’t sliced will take a bit longer. The outside pieces will be much more done than the inside ones. the middle. From what I’ve seen, I think I like a spiral ham or cutting my ham ahead of time better. Note that I have NEVER baked or cooked a ham that wasn’t already cooked. I’ve never seen that as an option in any of the stores I’ve been to.
Follow the guidelines below when it comes to accurate cook times. It is very important to pay close attention to the internal temperature of a raw ham if you buy one.
It is always very important to know the proper ham internal temperature
Cook time will depend on what cut you’re using. Previously smoked, or pre cooked hams also have a bit different timings. The last slight variation is whether you’re cooking a boneless ham or bone in ham. Typically 18 minutes per pound is accurate and works well for us.
- Please make sure that the middle temperature is 145 degrees. To get a correct reading, do this after taking it out of the oven.
Here is a screenshot of the ham cook time chart directly from the USDA to ensure the internal temperature of your ham is safe and the range of cook times for the type of ham you’ve chosen.
- Ours is based on a smoked ham, bone-in and sliced. Cook time of 18 minutes of cooking per lb. was perfection!.
Cooking a dutch oven ham is really no different than baking in a pan in the oven. BUT it turns out a lot more moist.
- The edges of each slice are wonderfully slightly crispy. The sweet sauce you put on top of the ham makes the whole thing taste great.
Our ham actually came from an entire pig we bought from a local farmer. The butcher didn’t cut our quartered hams. I have cooked them both ways. If left alone, unsliced the middle section isn’t nearly warm enough once the outside pieces are done.
- I really think you should use a sliced ham or slice it yourself before putting it in the Dutch oven.
This dutch oven ham needs to go on your list of the best dutch oven recipes this year! With a honey glaze it is perfect for Christmas or Easter dinner.
If you’re looking for some easy
- We have made this two different ways. One doesn’t have the ham sliced, as you can see below, and the other does, as you can see above. Overall it came out better when sliced. You can buy a spiral-sliced ham at the store or cut it yourself, like I did. If it’s not in one big chunk, it cooks more evenly.
- We will let you know soon how to cook a ham the best way this year.
